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Ebrunworth
Danish pork roulade filled with apple and prunes
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Ingredients
Directions
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Place the pig's rack on a shelf with the long side towards you.
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Cut the piece of meat at two thirds of the height over the entire length to 2 cm from the opposite side.
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Open the meat.
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Cut the meat into one third of the height from the line where the meat is folded open to the other side to 2 cm from the opposite side.
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Also open this piece.
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There is now a long piece of meat.
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Sprinkle with salt and freshly ground pepper.
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Peel the apple into pieces and cut the plums into pieces.
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Spoon the apple and plums with salt, freshly ground black pepper and cinnamon in a bowl.
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Spread this mixture over the meat, but leave 5 cm each on the short sides.
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Roll the meat from 1 short side firmly and bind it like a roulade every 2 cm with a roulade rope.
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Heat the butter in a frying pan and bake the roulade around brown.
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Pour the wine alongside the edge of the pan and then the cream.
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Stew the roulade with the lid tilted on the pan in 30-40 minutes until tender, and turn the roulade regularly.
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Place the roulade on a shelf and let rest for 10 minutes under aluminum foil.
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Stir the jam through the cooking liquid and boil the liquid into a sauce.
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Delicious with mashed potatoes and red cabbage.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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